A classic shortbread cookie made into holiday treats with a simple lemon glaze and sprinkles.
Whisk together flour, salt and powder in a large bowl.
In another bowl, using an electric hand mixer, beat sugar, butter and vanilla for about 1 minute or until smooth. Add egg, brandy and orange zest. Beat until well combined.
Slowly add flour mixture to egg mixture beating on low speed until all combined, about 1 minute.
Turn dough onto a lightly floured work surface and shape into a disk.
Wrap disk in plastic wrap and place in the refrigerator for about 45 minute or overnight.
Preheat oefen to 350.
When the dough is chilled, unwrap disk and roll out dough on a floured work surface. Roll out to about 1/4" thick.
Cut out dough using whatever cookie cutter shapes you like or have. You can re-roll scraps to make more cookies.
Place cut out cookies onto a parchment lined baking sheet about 1" apart.
Bake about 12-15 minutes or just until golden.
Allow cookies to cool completely.
In a small bowl, whisk powdered sugar and lemon juice until smooth. Dip cookies top sides down into glaze. Top with sprinkles if you prefer.
Let glazed cookies dry for about 1 hour.